Going on a diet usually means that you moderately cut calories every single day, but some diets require you to drastically reduce calories just a few days of each week. Although this approach, known as intermittent fasting, was initially roundly decried by health experts as unhealthy, recent evidence shows it might not be so bad.
In fact, a growing body of research suggests that intermittent fasting works just as well as traditional dieting for people who want to lose weight, and that some people may even find it easier to stick with this fasting approach, because there are fewer days when self-discipline is needed. Some nutritionists who had previously advised against skipping meals now say they have changed their minds based on new research, and recommend intermittent fasting for some people who want to try it, Live Science has learned.
“We in the nutrition community always thought it was bad [to skip meals],” said Katherine Tallmadge, a registered dietitian and an op-ed contributor to Live Science. “But based on my experience and these studies combined, I think it’s great,” said Tallmadge, who now recommends a variation
Contrary to recent headlines — and a talk by actor Arnold Schwarzenegger at the United Nations Paris Climate Change Conference — eating a vegetarian diet could contribute to climate change.In fact, according to new research from Carnegie Mellon University, following the USDA recommendations to consume more fruits, vegetables, dairy and seafood is more harmful to the environment because those foods have relatively high resource uses and greenhouse gas (GHG) emissions per calorie. Published in Environment Systems and Decisions, the study measured the changes in energy use, blue water footprint and GHG emissions associated with U.S. food consumption patterns.
“Eating lettuce is over three times worse in greenhouse gas emissions than eating bacon,” said Paul Fischbeck, professor of social and decisions sciences and engineering and public policy. “Lots of common vegetables require more resources per calorie than you would think. Eggplant, celery and cucumbers look particularly bad when compared to pork or chicken.”
Fischbeck, Michelle Tom, a Ph.D. student in civil and environmental engineering, and Chris Hendrickson, the Hamerschlag University Professor of Civil and Environmental Engineering, studied the food supply
Nearly everyone could improve their health by reducing the levels of inflammation in their body. Inflammation is one of the major forces behind aging and disease, yet most of us are unknowingly fuelling it through the foods we eat and the lifestyle we live. Poor diet choices, a stressful lifestyle, pollution and lack of exercise can all add up and result in chronic inflammation, pain and disease over an extended period.
The reason we want to keep inflammation low is due to the potential havoc it can cause in our body. Inflammation is associated with most diseases, including diabetes, obesity, cardiovascular, neurogenic, arthritis and macular degeneration, inflammation reduction should be a priority for most people. While inflammation may not directly cause a disease such as obesity, it is a by-product of becoming obese which may then fuel other diseases like arthritis, diabetes and heart disease.
In some situations, such as tissue repair from injury or fighting infection, low levels of temporary inflammation is a perfectly natural and healthy response to aiding our recovery. Chronic inflammation or low-grade inflammation slowly causing cell damage
Of all the takeaway food choices that have developed through the years, Chinese food may well be the most popular choice. Most of the people like Chinese food, even if you didn’t try it at an early age, and the portions are just right for most meals. The ingredients and seasonings are nutritious and the cost is reasonable, which pleases the individual who is interested in getting maximum value for their money.
As more people from China immigrated into the UK, they established businesses to provide meals to the public, while spreading the Chinese culture in their communities. Some of the earliest restaurants and takeaway businesses have been in the country for several generations, and have become established and recognised elements of their new home. In fact, some histories show that this type of fare first appeared in the UK more than a hundred years ago.
Rapid Growth and Acceptance
Chinese families took the opportunity to expand their offerings, especially in the middle of the twentieth century. Before the twenty-first century was ushered in, there was a takeaway business or restaurant in most locations, making it possible to enjoy great food close to home. Of
The catering service business is one of the most expending business of today’s world. The best catering services are always considered as those which can stand-by on the expectations of the customers. There is a wide range of services offered by different caterers to fulfill the needs of their consumers. Here we are going to discuss what sort of varied services should be offered by the top ranked catering company.
Factors to be considered before Hiring Caterers:
Following are the key features that a caterers must possess to match the standards of the clients.
Food selection is the foremost thing that can take the catering company to the top rank. The food menu of the catering company must bear all the traditional, seasonal as well as continental foods name, so that customer can select the best available food from the menu. Not only variety but the taste and quality of the food should also be outstanding. A good caterer is the one who offers the best lunch catering as well as party catering to the homes and offices.
Reputation of the Catering Company:
Before selecting the most appropriate catering companyfor any function, one must be aware of the
If you love aniseed rings and want to use these fantastic sweets as an inspiration for your baking, these anise ring cakes are the perfect option for you. These crunchy cakes are almost cookie like and have the delicious aniseed flavour of your favourite sweet.
While they don’t need any adornment as they look fantastic, if you are feeling particularly indulgent, you could decorate with chocolate aniseed rings or sugar aniseed rings according to your preference. The combination of dark chocolate rings with these cakes is particularly tasty.
200 grams flour
Three tablespoons of olive oil (extra virgin works best)
50 grams of caster sugar
One teaspoon anise seeds
50 millilitres of white wine (this could be substituted for apple juice if you prefer to use no alcohol.
Preheat your oven to 160ºc and line baking sheets with silicone sheets or baking parchment.
Combine the sugar and flour and mix in the oil and white wine. Knead the mixture until it is smooth. Sprinkle the anise seeds over the dough and work in so they are evenly distributed.
Divide the dough
225 grams of unsalted room temperature butter
Three eggs, separated
130 grams of sugar
150 grams of almond paste
180 grams of self-raising flour
½ teaspoon salt
Food colouring to suit your preferences, (at least two colours)
100 grams of melted chocolate
One tablespoon of marmalade or jam
TNT Rainbow Sour Straps for decoration
Line three rectangular cake tin with baking parchment or foil. The tins will need to be approximately 12 centimetres x 10 centimetres. Preheat the oven to 180ºc.
Whisk your egg whites until they form soft peaks. Slowly beat in 30 grams of the sugar and form stiff peaks. Allow the egg whites to chill while you prepare the remaining mixture. Use a paddle attachment to beat the remaining sugar and almost
paste until fully incorporated. Add in the butter and beat the mixture until fluffy and light. Add in the egg yolks, salt and flour and mix well. Fold in the chilled egg whites.
Divide the mixture into separate bowls for each colour in the cookie. Three colours provide a good combo, and
Pick a farm trend in the past decade and urban agriculture is likely to top the list. But for all the timely appeal of having a little house on the urban prairie, the practice often raises a simple question: Can anyone earn a living doing it?
The answer: Not by much, according to a new survey of 370 urban farmers across the U.S., published this month in the British Food Journal. But researchers suggest that the modest profit to be had might not be as big of a downside as you think.
The average urban farm sees sales of just under $54,000 a year, according to the survey, although hydroponic operations earn more than double that and rooftop farms one-sixth of it. That modest paycheck may be why 1 in 3 urban farmers reported earning their living from their farms. And keep in mind that “this does not provide information about standard of living,” study co-author Carolyn Dimitri, an economist in New York University’s food studies department, said in an email.
That doesn’t necessarily mean urban farms are outliers for American agriculture. Seventy-five percent of all farms in the U.S. post less than $50,000 a
Last week, the Twitterverse became enraged after advertising copywriter Nathalie Gordon posted a photo of pre-peeled, plastic-packaged oranges.
“If only nature would find a way to cover these oranges so we didn’t need to waste so much plastic on them,” tweeted Gordon in a post that soon went viral. To make matters worse, these decidedly unwhole fruits were being sold by the grocery chain Whole Foods.
As American consumption of fruits and vegetables continues to lag behind recommended amounts, companies selling prepared produce are hoping that skipping steps like peeling, cutting or chopping will make people more likely to buy their products.
Twitter users accused people of being too lazy to peel their own darn oranges.
But for a whole segment of people with mobility issues, pre-prepared foods are a lifesaver, says Jennifer Hacker, a woman with peripheral neuropathy and poor grip strength. “I have stopped cooking anything I have to chop or slice first,” she says, because the pain is so bad.
Without pre-prepared fresh foods, Hacker says she’s relegated to the frozen foods aisle for her grocery shopping. She could also choose the syrupy, sweet canned citrus or overcooked, tinny green
You’ve probably heard of ugly fruits and veggies.
They may not be pretty, but they’re still perfectly tasty and nutritious. And there are lots of efforts to keep these cosmetically challenged produce (think gnarled carrots, or funky, misshapen apples) from landing in the landfill because they don’t meet retailers’ beauty standards.
As awareness of massive food waste grows (we toss out enough food to fill 44 skyscrapers each year), two major retailers now say they’re ready to experiment with sales of less-than-perfect produce that may otherwise be wasted.
Whole Foods has announced a deal with Imperfect Produce to test sales of funky fruits and vegetables in a handful of stores in Northern California beginning in April. This announcement comes after a Change.org petition called upon the retailer to take up the ugly banner.
“We are still in the very early stages of the conversation,” says a Whole Foods spokesperson. The chain already has an in-store composting program. In addition, Whole Foods currently buys less-cosmetically appealing produce for prepared foods, juice and smoothie bars.
But this “potential partnership” with Imperfect represents a new commitment. “We continue to explore new ways to move toward zero
For years, Americans cycled through one brand-name diet after another, each promising a sure method to lose weight. Along the way, Jenny Craig, Weight Watchers and Lean Cuisine made fortunes off their low-calorie, low-fat diet programs and products.
But it seems those days are over, according to industry analysts and nutritionists. “Dieting is not a fashionable word these days,” says Susan Roberts, a professor of nutrition and psychiatry at Tufts University. “[Consumers] equate the word diet with deprivation, and they know deprivation doesn’t work.”
According to Mintel, a market research firm, few people are purchasing diet products anymore. A survey of 2,000 people released by the firm in October found that 94 percent of respondents no longer saw themselves as dieters. They were also disillusioned with the industry: 77 percent of the consumers surveyed said that diet products are not as healthy as they claim to be, and 61 percent said most diets are not actually healthy.
“Consumers are not dieting in the traditional sense anymore – being on programs or buying foods specific to programs,” says Marissa Gilbert, an analyst from Mintel who worked on the report. “And there’s greater societal acceptance of different
One of the popular concepts of celebration today is cutting the cake. Whether it is a birthday, anniversary, Christmas or New Year, the celebration is incomplete without cake and cutting it to complete the ceremony per se. Nobody knows how this trend came into fashion. However, cake is considered to be a vital element in any party. We generally know of cake such as the sponge cake, which is soft and mushy and has a subtle sweet taste. However, with the changing times, new variations have come in and cake today is completely different than it was years ago, and moreover, you can even order for cake delivery online. Let’s take a tour on the trending cake patterns that are in vogue in the present scenario:
- Fruit Cakes– Fruit cake that have optimal amount of nuts and raisins embedded in them are quite in these days. Fruit cakes form the perfect balance for those, who do not like icing or a simple version of the cake. Plum cake is mostly the famous version, which is generally sold in during the Christmas season. With the extra sweetness of plums and the luring brown colour gives the cake a yummy and sumptuous
Editor’s note at 10:51 a.m. ET, Feb. 1: The original version of this post lacked a perspective from the food industry. That post also may have given the impression that NPR has a position on whether food ads should or should not be banned. A new version appears below and the original version follows.
Why is it that we haven’t seen ads for cigarettes on television since the Nixon administration?
Because after nearly a decade of restrictions on smoking ads, in 1969 Congress passed legislation banning the ads on television and radio. President Nixon signed the bill into law and it took effect in September 1970.By that same logic that ads can harm health, public health advocates say food ads should be tightly regulated. They say food companies use them to entreat us to indulge in fattening products and they link our obesity epidemic to unhealthy foods we see on TV.
But the burden of proof when it comes to obesity is higher, partly because eating is a lot more complicated than smoking. And so far the public health community’s battle against food ads has been mostly a losing one.
Two new meta-analyses may help policymakers decide what role food ads play in our
By now, diners are more than ready to move past 2015 and all the food trends it encapsulated. After all, how many fried-chicken sandwiches can one consume in a lifetime?
What will the new year bring? It isn’t easy to play the role of culinary prognosticator, but it is possible to pick up on clues, such as restaurants or concepts that started to catch diners’ attention in 2015 and seem primed to explode in 2016. In many instances, they are riffs on established trends.
With that in mind, here is what hungry folks can likely expect in the months ahead:
Hot chicken will become the new fried chicken
If fried chicken was all the rage in 2015, particularly in sandwich form, then hot chicken—essentially, fried bird done Nashville-style with a boost of spicy heat—is poised to take over in the new year.
Already, David Santos, of the now-closed West Village restaurant Louro, has been busily staging hot-chicken pop-ups. In early 2016, celebrity chef Carla Hall is set to open Carla Hall’s Southern Kitchen, a restaurant in Brooklyn’s Red Hook neighborhood that will make hot chicken its calling card. Singapore will become the new Korea
In New York, there is always an “it” Asian cuisine. Korean
Are you planning for your next event and are on a tight budget? Here are some tips to save money on catering costs.
Catered events can be costly. In spite of the convenience it offers, many people are reluctant to hire a caterer because of the price tag.The good news is that there are ways to get big savings without sacrificing quality or service.
Choose the Right Time for Your Event
Certain times of the day can help lower the cost of Chipotle catering. For example, rather than having cocktails and dinner afterwards, you can stick to cocktails. Or instead of lunch, you can serve snacks.
Manage the Amount of Alcoholic Beverages Served
Unlimited alcohol can also mean a much bigger tab since you cannot control what guests consume. Instead, opt for limited bar offerings. Offer wine, beer and a special cocktail drink for the event. This will also save you money in terms of rentals. It is common for bars to charge for the use of special glasses. With
If When Harry Met Sally, the romantic comedy starring an early 90’s era Meg Ryan and Billy Crystal, taught us anything, it’s that we should be just as particular about our food choices as we are about our lovers. After all, one of the most famous lines (after THAT one) is Sally explaining her particular food preferences with, “I just like it how I like it”.
Ras-Apple Pie Martini
Sally’s proclivity for ordering uber-specific menu items, like her apple pie à la mode with the ice cream on the side, sets the scene for the duo’s banter-heavy friendship. This apple pie martini has a splash of peach bitters and apple juice for a very pie-like cocktail you can get down with.
Inspired by the movie’s infamous “I’ll have what she’s having” scene in Katz’s Deli, this salmon pastrami appetizer mixes homemade smoked salmon flavoured with maple syrup and mustard sitting atop a base of crispy potato chips.
1. DON’T DRINK YOUR CALORIES
Cutting out soda, sweet tea, and alcohol is one of the simplest strategies to reduce overall calories when dieting. If you follow this tip at home, simply carry it with you to any restaurant meal. Choose calorie-free options such as water (bonus: this one is usually free!) or a diet beverage. Instead of blowing your calorie bank on liquids, save indulgences for the main course.
2. TAKE CONTROL OF YOUR MEAL
Too often, people are hesitant to speak up about their preferences when ordering at restaurants. Never feel obligated to accept a meal other than what you originally planned. While you might have to ask for off-menu replacements, you shouldn’t settle for a meal that completely deviates from the one you planned. Take control of your meal using these simple methods:
PERSONALIZE PREPARATION METHODS
Restaurants are pretty good at offering low-fat cooking options such as baking, roasting, or grilling, but keep in mind that simply asking for something grilled may not be enough. Despite being grilled or roasted, steaks and fish are often cooked in butter—a noticeable flavor booster, but unnoticeable calorie-booster.
You’re eating healthy meals and snacks and exercising regularly, so why isn’t the extra weight coming off faster? Your portion sizes might be the reason, even if your diet is healthy. Yes, you can have too much of a good thing. Monitoring your portion sizes can help you lose weight without having to monitor calories and fat. Researchers at the University of North Carolina determined that our average energy (calorie) intake increased by 571 calories since 1977 and are suggesting that larger portion sizes are the cause!
Serving Size vs. Portion Size
Serving size and portion size is not the same thing. The recommended serving size, as well as the number of servings from each food group depends on your gender, age and most importantly, your level of physical activity. A portion, on the other hand, is the amount of food you actually eat. You might be surprised to discover that your portion sizes are significantly greater (or smaller) than the serving sizes suggested for a particular food.
For example, the serving size for Haagen-Dazs Chocolate Ice Cream is half a cup, which provides 260 calories and 17 grams of fat. If you aren’t paying attention, you could easily fill a cone
Ginger, nuts, fatty fish and whole grains are just some of the many foods that have been touted to have anti-inflammatory properties. But do they work?
It turns out that experts agree that eating a diet rich in such foods may in fact help lower the levels of inflammation in the body. But they stress that adding or increasing the consumption of any one food is likely not going to have a profound effect on one’s health.
In a new, small study, published this month in the Nutrition Journal, researchers found that men who consumed flaxseed for 42 days experienced a significant decrease in inflammatory markers compared with men who didn’t consume flaxseed. In another study, published in October 2011 in the journal Cancer Prevention Research, the authors found that taking ginger root extract appeared to reduce markers of colon inflammation. And, according to the results of a study published in August 2011 in the Journal of Biological Chemistry, curcumin (the main compound in the spice turmeric, which is used in curry) could help suppress biological mechanisms that lead to the inflammation in diseases of the tendons.
“There is abundant evidence [that foods can help lower inflammation], and it is not as if
The publication last month of a new report by the Review on Antimicrobial Resistance, commissioned by Prime Minister David Cameron, led to further widespread media coverage of the issue of antibiotic resistance. This latest report focuses specifically on the issue of antibiotic use and overuse in farming. It found “compelling” evidence of a link between veterinary antibiotic use and resistance in human medicine, which the authors said warranted a global reduction in farm antibiotic use. Jim O’Neill, chair of the Review, commented that, “It’s time for policymakers to act on this. We need to radically reduce global use of antibiotics, and to do this we need world leaders to agree to an ambitious target to lower levels, along with restricting the use of antibiotics important to humans.”
One of the review’s most interesting findings, not widely reported, is that it discovered a clear distinction in the scientific literature between the conclusions of academic scientists and those of scientists affiliated to the government or pharmaceutical or animal-health industries. Whereas 72% of papers by academics found evidence of a link between the farm use of antibiotics and resistance in human medicine, this fell to just 26% for government/industry scientists. Furthermore, the